Taquitos with Avocado Dip and Tomatillo Dip

Name: Taquitos with Avocado Dip and Tomatillo Dip
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Latin America, American, Central America, Mexican
Ingredients: 200 g pork (e.g., from the loin); 1 finely diced garlic clove; 80 g finely diced onions; 2 tbsp plant oil; Salt; pepper (ground); 1 tbsp chopped cilantro leaves; 125 g corn flour; 375 ml lukewarm water; 1 tsp oil; 100 ml plant oil; 3 ripe avocados; 50 g finely chopped onions; 2 chili peppers sliced into thin rings (seedless); 150 g finely diced tomato flesh; 1 tbsp chopped cilantro leaves; 1 tbsp lime juice; Salt; 3 red chilies; 300 g tomatillo; 1 peeled garlic clove; 1 tbsp vinegar (from pickled chilies); 1 pickled chili pepper (seedless); 1 tsp salt; 20 g chopped cilantro leaves; 5 very small avocados (≈50–60g each); 100 g finely chopped onions

Prep: 30min

| Servings: 4 | Cook: 45min

Taquitos with avocado dip and tomatillo dip is a recipe featuring fresh ingredients from the Latin America category. Try this and other recipes from Spoonsparrow!

Ingredients

200 g pork (e.g., from the loin)
1 finely diced garlic clove
80 g finely diced onions
2 tbsp plant oil
Salt
pepper (ground)
1 tbsp chopped cilantro leaves
125 g corn flour
375 ml lukewarm water
1 tsp oil
100 ml plant oil
3 ripe avocados
50 g finely chopped onions
2 chili peppers sliced into thin rings (seedless)
150 g finely diced tomato flesh
1 tbsp chopped cilantro leaves
1 tbsp lime juice
Salt
3 red chilies
300 g tomatillo
1 peeled garlic clove
1 tbsp vinegar (from pickled chilies)
1 pickled chili pepper (seedless)
1 tsp salt
20 g chopped cilantro leaves
5 very small avocados (≈50–60g each)
100 g finely chopped onions

Instructions

1.
Place corn flour in a bowl, add lukewarm water and oil. Knead with hands into dough, shape into a ball, cover with cloth and rest 5‑10 minutes. Heat an iron skillet without fat. Knead dough again, form small balls, roll each into 10 cm circles on a floured baking sheet. Carefully place tortillas in the hot pan. When edges begin to dry after about 20 seconds, flip and bake the second side for another 15‑20 seconds. Flip again and bake for an additional 15 seconds. Remove, lay on a cloth, cover.
2.
Slice pork into thin strips, season with salt and pepper. Heat oil in a pan, quickly sauté pork strips while stirring. Remove and mix in garlic, onion, and cilantro. Place a spoonful of the meat mixture in the center of each tortilla, roll up, and secure with toothpicks. Heat oil in a pan and fry taquitos until golden brown. Remove, take out toothpicks, serve.
3.
Peel avocados and mash with a fork. In a bowl mix avocado, onion, chilies, tomato cubes, and cilantro thoroughly; season with lime juice and salt.
4.
Halve fresh chilies, remove seeds, place in a pot of boiling water. After 5 minutes add tomatillos and cook for another 3 minutes. Drain and let dry, peel tomatillo skins. Blend chilies, tomatillos, garlic, vinegar, and pickled chili; add salt and cilantro, blend briefly. Transfer puree to a bowl. Peel avocados, dice small, add to puree with onions, mix well, season.